Kaya Toast

How to Cook Kaya Toast

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1. Bring a small pan of water to a rolling boil.

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2. Lower the eggs in and cook exactly 6 minutes 30 seconds for a runny yolk, then run them under cold water for 30 seconds to stop them.

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3. Toast the bread until well coloured and crisp at the edges — pale toast goes soggy under the jam.

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4. Spread each slice thickly with kaya while hot.

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5. Lay slabs of cold butter over two of the slices and close them into sandwiches. Do not spread the butter.

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6. Crack the eggs into shallow bowls, add the dark soy and a heavy grind of white pepper.

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7. Cut the toast into fingers and eat by dipping them into the egg.

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Keep an Eye on These

1. Cold butter, cut into slabs. Softened and spread it melts into the bread and the contrast is gone.
2. Six and a half minutes, timed. Seven gives a jammy yolk that will not coat the toast.
3. White pepper, not black. It is a different flavour and it is the one this dish is built on.

What to Serve It With

Kopi, the local coffee with condensed milk · Teh tarik · Eaten standing at a hawker counter

Keeping Kaya Toast

Assemble to order — kaya toast is a five-minute dish and does not keep. Kaya itself refrigerates 2 weeks in a jar.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.